Arroz Con Pato

Winner, 2006 Plate Recipe Contest, Chef Amy Jermain

Serving Size {6 Servings}


Duck Confit:

6 each Maple Leaf Farms Duck Legs

1 cup Kosher Salt

1 Tbsp Thyme

1 Orange, zested

4 Juniper Berries

1 tsp Cumin Seed, toasted

6 cups Duck Fat

2 Sprigs Thyme

4 Whole Garlic Cloves

Duck Sausage:

1 Maple Leaf Farms Whole Duck, meat and fat removed from carcass

1 Yellow Onion, chopped

4 Cloves Garlic

2 pods Aji Amarillo

2 Sprigs Thyme

1 Small Bulb Fennel

1 Orange, zested

1/2 tsp Ground Cumin

Cilantro Rice:

1/2 cup Chopped Garlic

2 Tbsp Butter

2 Tbsp Olive Oil

1 1/2 Onions, fine dice

1 Tbsp Cumin

1 box Carnaroli Rice

1 bottle Black Beer

1 bottle Light Beer

1 Tbsp Turmeric

Pinch of Saffron

1 bunch Cilantro

1/2 cup Water

3 pods Aji Amarillo, fine dice

2 qts Chicken Stock

1/2 cup Cotija Cheese or Queso Fresca, diced

1 cup Sugar Snap Peas

Salt as needed


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1. Duck Confit: Make salt for curing by combining Kosher salt, 1 tablespoon thyme, orange zest, juniper berries, and toasted cumin seed in food processor. Pulse until well combined. Sprinkle on duck legs (about 1 tablespoon per leg) and place in a casserole dish overnight.

2. The next day, rinse duck legs well and pat dry. Heat duck fat until just melted. Place legs back in casserole and cover with duck fat. Add thyme sprigs and whole garlic cloves. Cook, uncovered in a 275 degree oven until very tender, but still clinging to the bone, about 3 hours. To reheat, simply place some of the duck fat in a saute pan, bring up to medium heat and put the duck leg, skin side down, in the pan and cook until crispy.

3. Duck Sausage: Run all the duck meat, fat, onion, garlic, aji, thyme and fennel through the large die of a meat grinder. Season to taste with salt, pepper, orange zest and ground cumin. Stuff ground duck into hog casing or wrap in caul fat. Saute sausage in a pan with 2 tablespoons duck fat or oil until brown on both sides.

4. Cilantro Rice: saute garlic with butter and oil until garlic just starts to color. Add onion and cumin. Saute on low heat until onion softens, stirring constantly. Add rice and saute for 2 minutes.

5. Make a cilantro puree by blanching the cilantro. Strain it, then place in blender with 1/2 cup and puree,)

6. In the garlic and onion saute pan, add beers and deglaze. Add turmeric, saffron, cilantro puree and aji amarillo. Reduce liquid while constantly stirring. Gradually add stock little by little, in the style of risotto, until rice is tender with a slight bite. Add cheese and peas; cook until rice is done, tender and creamy. Adjust seasoning with salt.

7. To serve: Place a mound of rice on the plate; top with crispy duck confit and a duck sausage. This is the gourmet version of an iconic Peruvian dish.

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